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    Scottish Oatcakes

    Average Rating:

     4 Total Reviews

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    • on December 30, 2002

      You don't mention where to add the milk, so I added it after adding the butter, and I didn't need to add any water right away. I rolled this out in batches because it didn't seem to be holding together too well, and the 2nd and 3rd batches needed water because the dough started drying out. I used salted butter and reduced the salt to 1/4 tsp and that worked out ok. I think I may have rolled them out thinner because the oatcakes turned out pretty crisp AND I got 20 instead of 16. This tastes really good with cashew butter, but I can't wait to try it out with cheese!

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    • on October 30, 2006

      Best oatcake recipe I've made - easy and quick, not to say tasty. I added extra milk to the leftovers for the second batch and omitted the salt to improve health properties. Excellent with philly light cheese!

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    • on December 11, 2005

      I had trouble with this dough, I used so much more liquid than specified and it was hard as a rock to roll out. I wonder if I used the right oatmeal. However, it was simple and tastes nice and homemade.

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    • on February 12, 2005

      I topped half the batch with a Russian sheep cheese and the other half with a spoonful of cinnamon-sugar and a pat of butter as they went into the oven. So hearty and good! Thanks for the recipe

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    Nutritional Facts for Scottish Oatcakes

    Serving Size: 1 (383 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 69.5
     
    Calories from Fat 17
    25%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.8 g
    4%
    Cholesterol 2.9 mg
    0%
    Sodium 96.7 mg
    4%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.2 g
    0%
    Protein 2.6 g
    5%
    Detailed Nutrition Values About Nutrition Info
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